This sausage blueberry breakfast casserole is sweet, savory, and comforting. It’s a wonderful treat for any day of the week and also makes a great brunch item because you can make it in advance!
If you love pancakes with a side of sausage, do I have a wonderful recipe for you!
This sausage blueberry breakfast casserole tastes just like a big stack of pancakes and makes a terrific weekend breakfast or weeknight dinner.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making sausage blueberry breakfast casserole is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- pork breakfast sausage, cooked, drained (if needed) and crumbled
- butter, softened
- granulated sugar
- brown sugar
- pure vanilla extract
- eggs
- salt
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- Greek yogurt
- frozen blueberries
- nuts (optional)
- maple syrup
Kitchen tools and equipment needed:
- hand mixer or stand mixer
- measuring cups and spoons
- large bowls
- whisk
- spatula or wooden spoon
- 13 x 9 baking dish
- baking spray
- large skillet
- offset spatula (optional)
- cake tester or toothpick
Why this recipe works:
It’s a breakfast casserole that’s both sweet and savory.
This easy breakfast casserole hits all the right bells and whistles on your taste buds. If you’re a fan of pancakes with syrup, now you can skip the step of standing at the stovetop, flipping pancakes, and low and behold everyone can eat at the same time.
Let’s get comfy!
I don’t know of anyone that doesn’t enjoy a breakfast-for-dinner night because it makes any random weeknight a little bit special.
If you choose to have this fruit and sausage casserole as a breakfast-for-dinner meal, let me suggest that you and your family put on your most comfy pj’s and indulge in this delicious sweet and savory casserole to relax after a long, hard day.
Go on, you know you want to! 🙂
*Disclaimer – This recipe was originally published in 2013. I’m working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.
Pictured below is one of the original photos from 2013.
How this recipe came to be:
I found and adapted this recipe slightly from the cookbook: “At My Grandmother’s Table,” by Faye Porter.
I chose not to make Faye’s blueberry sauce to top off the casserole but instead used maple syrup. To me, the flavor of the maple syrup adds more to the pancake flavor of this dish.
Can other frozen (or fresh) fruit be used in this recipe?
Sure! I don’t see why not.
The next time I make this I think I’m going to use strawberries or peaches.
When using frozen fruit, do not thaw first.
When using fresh fruit, cut the fruit into bite-sized pieces and carefully fold the fruit into the batter.
Can this breakfast casserole be made in advance and baked later?
Yes.
You can prepare the sausage blueberry casserole the night before and then cover it well and store in the refrigerator until you’re ready to bake.
After refrigerating, allow the unbaked breakfast casserole to sit on the counter at room temperature before baking, uncovered, at 350-degrees for 50-55 minutes.
Can the nuts be omitted from this recipe?
Yes, by all means, if you’re not a fan leave them out.
Or, if some people like nuts and some people don’t, why not do what I did (shown in the video) and put nuts on only half of the casserole? That way you’ve pleased everyone!
What other nuts would work for this recipe?
- walnuts
- hazelnuts
- cashews
- pistachio
- almonds
- pine nuts
More breakfast casserole recipes:
*Egg Sandwich Breakfast Casserole (pictured below)
A basic egg sandwich gets an egg-stra special upgrade when it’s turned into this family favorite Egg Sandwich Breakfast Casserole. Serve it for breakfast, brunch, or even dinner. Winner, winner, egg sandwich breakfast casserole for dinner!
*Apple Croissant Breakfast Bake (pictured below)
Treat your family and friends to a make-ahead Croissant Apple Breakfast Bake. It will be a deliciously sweet start to a very wonderful day!
*Corned-Beef Hash Breakfast Strata (pictured below)
With little prep time, this make-ahead corned beef hash strata is a time-saver for busy weeknight dinners or even weekend entertaining.
*Sausage Blueberry Breakfast Casserole (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s sausage blueberry breakfast casserole.
Sausage Blueberry Breakfast Casserole
Ingredients
- 1 pound pork breakfast sausage, cooked, drained and crumbled
- 1 stick (8 tablespoons) butter, softened
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups Greek yogurt
- 1 cup frozen blueberries
- 1 cup chopped pecans
- maple syrup for serving
Instructions
- Preheat oven to 350 degrees.
- Brown the breakfast sausage in a large skillet over medium/high heat until no longer pink. Drain (if needed) and crumble. Set aside to cool.
- In a large bowl beat the butter and sugars until fluffy.
- Beat the eggs into the butter mixture, one at a time.
- In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Alternately add the flour mixture and Greek yogurt into the butter mixture, beating after each addition.
- Using a wooden spoon or spatula, gently fold in the blueberries and the cooled breakfast sausage.
- Spoon the batter evenly into a 9x13 casserole dish that has been prepared with baking spray.
- Sprinkle the top of the batter evenly with nuts before baking. (optional)
- Bake for approximately 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes and cut into squares.
- Serve with plenty of maple syrup and enjoy!
Nutrition Information
Yield
15 slicesServing Size
1Amount Per Serving Calories 346Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 52mgSodium 483mgCarbohydrates 44gFiber 2gSugar 29gProtein 11g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
Thank you so much for visiting me here today in my Kudos Kitchen!
I sincerely hope you’ve enjoyed today’s breakfast/brunch/breakfast-for-dinner casserole recipe for sausage blueberry breakfast bake as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
Beth
Tuesday 14th of July 2020
This looks wonderful! I would love to wake up to my home smelling like this recipe - time to drop a hint to my family members so they can make it for me!
Renée
Thursday 16th of July 2020
LOL. For sure, Beth! Enjoy :)
Stephanie Parker
Thursday 26th of September 2013
I would have never thought to add blueberries. I can't wait to try this!
Renee Goerger
Wednesday 9th of October 2013
Thank you Stephanie! I know you're going to love it!